Did you know that you could make jam in less than 15 minutes with chia seeds? And with only 4 ingredients: fruits, maple syrup (or your favorite sweetener), lemon and…chia seeds! How fantastic is that?

This chia seed jam is:

perfectly sweet – not as sweet as the commercial one, meaning you can eat a lot more!

let the fruits shine

super easy to make

light

Is chia seed jam like regular jam?

The texture is a bit more runny than classic jam but it is perfectly spoonable and spreadable so you can use it as you normally would.

Because we’re not relying on sugar for the consistency, it’s a lot less sweet than normal jam. In this recipe I used maple syrup, but you can also use honey, coconut sugar, rice malt syrup or even normal sugar.

You decide how sweet you want it to be depending on your personal taste and the sweetness of the fruits you are using.

Can you taste the chia seeds?

Actually, not really. Once cooked with the fruits they have a texture similar to raspberry seeds. They are not gelatinous as they sometimes can be.

Let me show you how to make it!

How to make chia seed jam – step by step

Place all the ingredients (frozen blueberries, lemon zest + juice and maple syrup) except the chia seeds in a pot over medium heat and simmer for 10 to 15 minutes, stirring from time to time (step 1)

Stir in the chia seeds, bring to a gentle boil and cook for another 2 minutes. (Step 2)

The jam will starts to thicken but will still be too runny (step 3). Don’t worry it’s normal. It will thicken as it cools down.

Now, you either have your jam smooth or chunky.

It really is a personally preference. Both have a perfect jam-like consistency. I love both texture equally 🙂

If you want it smooth, blend it in your blender or food processor for a few seconds and voila! (steps 4 and 5)

Note that even if you blend it, you will still have seeds in it.

Place in a jar, let it cool on the counter and then store in the fridge. It will continue to thicken in the fridge.

How to use blueberry chia seed jam

Just like any jams, there are lots of ways to eat this chia seed jam – except you can have it more often because of its low sugar content!

You can use it…

on toast or rice crackers

in overnight oats, as a filling or topping

over Greek yogurt and cereals

to make PB&J sandwiches

as filling for cookies, bars, galette, hand pies…

to top pancakes and ice cream

to serve with cheese (have you try this sweet and savory combo? so good with brie!)

by the spoonful? 🙂

Tips to make chia seed jam

Can I use other fruits to make chia jam? Yes! Use this recipe as a base to use any other fruits. Strawberry is a popular one!

Can I use another sweetener? We are not relying on sugar to thicken the jam so you can use your favorite sweetener. Maple syrup is perfect but you can also use honey, rice malt syrup, coconut sugar and so on.

Sweeten this jam to your taste! Start with 3 tablespoons as noted and add more if you need to.

Can I freeze chia seed jam? Yes! Place in a freezer friendly container and store up to 1 year. Thaw when needed and then store in the fridge.

To avoid straining my wooden spoon, I like to use a metal spoon instead. Also, I make sure to wash my blender as soon as I’m done.

If you tried this blueberry chia seed jam, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

4 Comments

We don’t eat jam for the same reasons as you. But this one is beautifully low in sugar. And another wonderful thing is that the batch is small. (I used to make my own regular jam using fruit from the trees I had, and the batches were always at least one dozen pints. Who needs that much jam, anyway?)

Hello, for health reasons, I use Stevia leaf extract powder, I would like to make this & use the Stevia after taking it off the heat, due to not heating the Stevia past 400`F.
What are your thoughts on this please? I am new and I love yr recipes. Take care…